Cheesy Veggie Frittata Muffins
Fluffy egg muffins packed with colorful vegetables and melted cheese, ideal for packing into lunchboxes or serving as a snack. This kid-friendly recipe, ready in about 30 minutes, pairs large eggs, chopped broccoli, diced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/2 cup chopped broccoli
- 1/4 cup diced yellow bell pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp milk
- 1/4 tsp salt
- 1/8 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray.
- Step 2: Whisk together 6 large eggs, 2 tbsp milk, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until fully combined and slightly frothy.
- Step 3: Stir in 1/2 cup chopped broccoli, 1/4 cup diced yellow bell pepper, and 1/2 cup shredded cheddar cheese until evenly distributed.
- Step 4: Divide the mixture evenly among the muffin cups (filling each about 3/4 full), then bake for 18-20 minutes until set and golden around the edges.
